Anyway,later on I had a colleague who hated peas,and we made a happy pair since 'alu mutter sabzi' or simply put 'Potatoes peas curry' is a very popular combo in India. At work,with no parents around,we would happily pick and dump what we disliked into each others plate (me the alu/potatoes and she the mutter/peas). There are only two ways that I'd happily eat the potaoes-in the 'masala dosa' or as 'chips'.
Wondering why I'm delving into my love-hate relationship with potatoes-because it happens to be the BSI (Blogger's Secret Ingredient) for this week chosen by Christo at 'Chez What?'. I had to really make up my mind as to which dish to send-the one's which I make and 'have' to eat as the hubby likes it OR the one's that I can 'happily' eat but are too cumbersome to make,well at least for me it is(but I can picture my mom laughing at this point),and I chose the latter!
I've never made and never will make chips at home-so that was out of the question.That left me with the masala dosa,and I set about the task of making it first thing Tuesday morning(yes,now you know why I call it cumbersome).So,I stuck a blue post-it on the fridge on Monday night saying "soak rice+dal for the dosa first thing in the morning". Did the needful on Tuesday morning,then in the evening went about grinding the soaked stuff to a fine paste. Kept it overnight, hoping (with fingers crossed) that the weather will be warm enough for it to ferment and woke up this morning to a nicely fermented batter(fingers uncrossed)!!
Ingredients (for the potato filling):
- Potatoes: 4 nos. (boiled and coarsely mashed/cut)
- Green chillies: 1-2 nos. (slit length-wise)
- Onions: 1 large or 2 medium (cut lengthwise-and then cut into half)
- Ginger: 1/2" piece(chopped fine)
- Turmeric:1/2 teaspoon
- Salt: to taste
- Oil: 1 teaspoon
- Mustard seeds: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Curry leaves: 2-3 nos.
- Channa dal/split black chickpeas/Myles: 1 teaspoon
- Cashew nuts: 4-5 nos(chopped)
- Heat the oil in a non-stick pan,then add the mustard, cumin and the channa dal.
- When the mustard starts to sputter,add the curry leaves and the cashew nuts and stir till the cashew nuts are brown.
- Add the ginger and fry till it turns a golden brown.
- Add the slit green chillies,the chopped onions,turmeric powder,salt and saute till the onions turn translucent.
- Add the coarsely mashed potatoes and mix well. Add 1/2 cup water and cook stirring continuously for 5-6 minutes. Set aside.
- Rice: 2 cups
- Urad dal/ Split blackmatpe beans: 1 cup
- Cooked rice: 1 cup (or 1 cup flattened rice/poha)
- Fenugreek seeds: 1 teaspoon
- Salt: to taste
- Wash, then soak the raw rice, urad dal and fenugreek seeds in water for at least 4-6 hours.
- Drain the water used for soaking.Add the cooked rice (if using flattened rice-wash,drain and let it stand for at least 10-15 mins), and about a cup of water and grind to a fine paste (should be as thick as the pancake batter).
- Let it ferment overnight (or for 10-12 hours) in a big bowl(the batter will rise if the weather is warm enough).
- Once it has fermented,add salt and mix. Then pour a ladleful of the batter onto a HOT pan and spread the batter with the ladle in a circular motion(going from the centre of the pan to the outside).
- Add a little ghee/butter/oil to the edges of the dosa and let it cook till you notice it getting golden brown from underneath.
- At this stage, place the yellow potato filling at the centre of the dosa and fold from both sides (like a wrap) or you could also fold it from three sides(the resulting dosa would looks like a triangle).
- Remove from the pan.Serve hot with a little cilantro chutney and sambar .
There's the potato!!
That's my "fireman" son eating his 'triangle dosa' with non-spicy potato filling (I have to make it separately with no green chillies)!! Phew,what a lot of work,but the result is worth every minute I spent on it! Thanks Christo for choosing the spud as the BSI for this week.
- Warm weather is crucial for the batter to ferment.
- The pan needs to be really HOT before you start making the dosas.
- The dosas can be made without the potato filling too- then it would be known as 'Plain Dosa' (not as much fun as eating the 'masala' variety).